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Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
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机译:减少食品中丙烯酰胺的方法,包括降低还原糖的含量,降低了丙烯酰胺含量的食品和商品
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摘要
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.
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